Creamy Native Tomato Soup with Basil and Potatoes

This recipe serves four people or more.


  • 2 Tbsp. extra virgin olive oil
  • ½ cup finely chopped onions
  • 2 garlic cloves, thinly sliced
  • 1 ½ cups heavy cream
  • 1 cup peeled, ¼-inch diced potatoes, any favorite variety
  • 1¼ cups cherry tomatoes, sliced in half
  • 8 basil leaves, cut into fine strips
  • To taste, salt and black pepper


  • Heat a heavy-bottom soup pot over medium heat.
  • Add the olive oil and onions.
  • Cook for about three minutes or until softened.
  • Add the garlic and cook another 30 seconds. Do not brown.
  • Add the heavy cream and bring a simmer.
  • Add the diced potatoes and cook, simmering with a cover, stirring occasionally until the potatoes are just tender.
  • Finish by stirring in the tomatoes, basil and seasoning to taste with salt and pepper.

Serve and enjoy!

Lincoln Culinary Institute

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